Roasted Vegetables With Walnuts, Basil, and Balsamic Vinaigrette

Walnuts and vegetables may be your new favorite combo

Brighten up the dinner table with this colorful dish that's accented with fresh basil.

This recipe is provided by California Walnuts.

2
Servings
621
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 red bell pepper, small, cut into 1-inch cubes
  • 1/2 orange bell pepper, small, cut into 1-inch cubes
  • 1/4 red onion, medium, cut into 1-inch cubes, separated
  • 4 Ounces portabella mushrooms, baby, halved
  • 1 Tablespoon extra virgin olive oil
  • 1/4 Teaspoon sea salt
  • 3/4 Cups sugar snap peas
  • 1 zucchini, small, sliced 1/4-inch thick
  • 1 summer squash, yellow, small, sliced 1/4-inch thick
  • 2 cloves garlic, minced
  • 2 Teaspoons balsamic vinegar
  • 2 Tablespoons basil*, fresh, snipped
  • 1/2 Cup walnuts, such as California walnuts, coarsely chopped
  • *May substitute 1 teaspoon dried basil, adding it with the olive oil before roasting vegetables.

Directions

Preheat oven to 400°F. Place bell peppers, onion, and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.

Add snap peas, zucchini, yellow squash, and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.

Drizzle with balsamic and toss well. Sprinkle with basil. 

Nutritional Facts

Total Fat
32g
46%
Sugar
18g
20%
Saturated Fat
14g
58%
Carbohydrate, by difference
91g
70%
Protein
9g
20%
Vitamin A, RAE
40µg
6%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
63µg
70%
Calcium, Ca
178mg
18%
Choline, total
20mg
5%
Fiber, total dietary
16g
64%
Folate, total
176µg
44%
Iron, Fe
7mg
39%
Magnesium, Mg
69mg
22%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
1mg
20%
Phosphorus, P
263mg
38%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
334mg
22%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
7µg
47%
Water
73g
3%
Zinc, Zn
1mg
13%

Roasted Vegetables Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Roasted Vegetables Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.